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Mattias Åhman

Topeliusmagazinet 2018: Årets Kock 2017, Mattias Åhman — Photo: Linda Tallroth-Paananen

Copyright © 2017 Mattias Åhman

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Rhubarb sorbet, mousse of black currant leafs, ginger/almond cake, ginger caramel and oxalis, the last dish on the Short FRÖJ at the moment @restaurantfroj #spring #restaurantfröj #visitvaasa #visitvasa #vuodenkokki #vuodenkokki2017

Honey blackened skrei cod, salsify “barigoule”, cucumber, ginger, elderflower capers and beurre blanc with chives, from the long menu at @restaurantfroj #restaurantfroj #springisnear #visitvaasa #visitvasa #vuodenkokki2017 #vuodenkokki

23.03.23 ❤️

Some really fun and tasty ingredients in the kitchen at @restaurantfroj on the new menu, dry aged organic pork from @skogsjogard, a special product that is only made for us, just look at that one! Raw shrimps from Göteborg, Blue-mussels from Bohuslän and Skrei cod. This work of finding new ingrediens and talking with local producers about special arrangements or products is something a really enjoy doing! #restaurantfröj #amazing #visitvaasa #visitvasa #fröj #vuodenkokki #vuodenkokki2017 #skogsjögård #baronfood

New main coarse on the Long FRÖJ menu; Goose from @hauhalanhanhifarmi Five spice fried breast, confi leg rilette, poached champignon, grated liver terrine, cherry glazed beetroot, savoy cabbage and butter mixed goose broth #restaurantfröj #fröj #visitvaasa #visitvasa #vuodenkokki #360eatguide #nordicchefs #vuodenkokki2017

Tartar of dry aged local beef, soy, brown butter mayo, poached pumpkin, fermented plums and ramson capers at @restaurantfroj #restaurantfröj #visitvaasa #visitvasa #vuodenkokki #vuodenkokki2017

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